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Mint-Marinated Shrimp with Glass Noodles

Unlike the Vietnamese dish that inspired it, this recipe relies on a quick mint marinade to infuse the shrimp with flavor before they're sauteed, tossed with noodles, and dressed with chile and lime.

  • servings: 4




  • 3/4 pound (about 16) large shrimp, shelled and deveined
  • 1/2 cup fresh mint, coarsely chopped
  • 1 garlic clove, minced
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon Asian chili sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1 package cellophane noodles (3 3/4 ounces)
  • Coarse salt and cayenne pepper, to taste
  • 1 cucumber, julienned
  • 1 fresh Thai chile, thinly sliced
  • 1 lime, quartered

Cook's Note

Glass noodles, also known as cellophane noodles, are thin strands of dried mung-bean starch. They are available online and at Asian markets, as are chili sauce and Thai chiles.


  1. Step 1

    Combine shrimp, mint, garlic, lemon juice, and 1/4 cup olive oil in a medium bowl. Cover, and refrigerate for 1 hour.

  2. Step 2

    Meanwhile, whisk together lime juice, fish sauce, chili sauce, vegetable oil, and sugar. Let stand until ready to use.

  3. Step 3

    Place noodles in a large bowl. Bring a pot of water to a boil; pour over noodles. Let stand until softened, 6 to 8 minutes. Drain, and rinse under cold water.

  4. Step 4

    Remove shrimp from marinade, and season with salt and cayenne. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook until golden and cooked through, about 1 minute per side.

  5. Step 5

    Divide noodles among 4 serving bowls. Top with shrimp, cucumber, and chile. Drizzle lime juice mixture over the top, and serve with lime wedges.

Martha Stewart Living, May 2008